Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [31]
Bay Leaves Enhance the flavor of beans and soups with one or two whole dried leaves; a superb pairing for spaghetti sauce, casseroles, and stews. Crinkle the leaves just before using to release the potent flavor. Replenish this herb often, as old, dried leaves tend to lose their flavor with age. Add to water while cooking vegetables or pasta.
Cinnamon An excellent baking tool, cinnamon spruces up apple and pumpkin pies, and is a delicious topping for oatmeal, hot cocoa, pancakes, or applesauce. Cinnamon also adds a nice touch to chili and pasta sauce. It is one of the few spices that deliver the best results with the “cheapest stuff.”
Cumin The second bestselling spice in the world, cumin is the essential ingredient in curries. A good companion to asparagus, grains, chili, salsa, peas, potatoes, and spinach; adds some kick to lentils or fries nicely with onions. Buy whole cumin seeds instead of ground powder since the latter tends to lose its flavor sooner. Toast the whole seed in a skillet to enhance the flavor.
Garlic Garlic goes well with everything (some even use it in ice cream). The best pairings are pasta, tomatobased dishes, roasted vegetables, potatoes, dips, sauces, and breads. For maximum flavor and health benefits, use fresh garlic, crushed or chopped.
Turmeric A strong spice that evolves in flavor as it cooks, turmeric is best with soups, stews, rice, and curry dishes; also good with lentils, cauliflower, potatoes, green beans, and onions. Widely used in cooking as a dried, powder form, but some prefer the fresh turmeric root. A little goes a long way so use sparingly.
Rosemary A common ingredient in marinades, oils, vinegars, stews, and soups, rosemary also complements mushrooms, squash, eggplant, lasagna, tomatoes, roasted potatoes, breads, and fruits. Use your fingers or a knife to break up or chop the dried leaves before adding to a recipe.
Paprika Tasty with potatoes, pasta sauce, stews, soups, and chili. Stir into a tablespoon of oil before adding to a recipe. Paprika releases its color and flavor when heated.
Ginger An Asian favorite, ginger is used in baking sweets, ice creams, stir-fries, sauces, and curries; it’s also a great complement to garlic. Opt for fresh ginger over dry ginger powder. Most recipes call for grating or mincing into a fine consistency.
Oregano Greek oregano is traditionally used in Italian and Mediterranean dishes, including pasta, peppers, tomato sauces, and pizza. Mexican oregano is a fine touch in chili. Add to a container of olive oil to jump-start its flavor. While fresh oregano has a distinct, complex flavor, it’s among only a handful that work best dried.
Nutmeg A sweet pairing with cinnamon and ginger, nutmeg is a flavor savor for muffins, pies, soups, spinach, squashes, broccoli, lentils, onions, and eggplant; adds zing to mashed potatoes and sweet potatoes. Best when freshly grated. NOTE: Not recommended for expectant or nursing mothers.
Sage Sprinkle in olive oil with some fresh, ground pepper, use as a dip for breads, and add to salads and dressings. Also good with onions, cabbage, corn, eggplant, squash, stuffings, and tomatoes. Fresh, raw sage is said to be higher in nutrients and exudes a bolder flavor. Still, both dried and fresh have their place in the kitchen. When using fresh, whole leaves, use sparingly. NOTE: Experts say sage should not be taken during pregnancy.
Peppermint This holiday favorite works well in teas, tabouli, tomato-based or gazpacho soups, desserts, salads, or puréed with yogurt and fruit. Whenever possible, choose fresh mint over the dried form. Fresh mint is superior in flavor.
Thyme Crush into soups, sauces, stocks, marinades, pasta, bean dishes, summer squash, casseroles, mushrooms, potatoes, tomatoes, and carrots. Choose fresh, raw thyme over the dried form since it’s a cut above in flavor and preserves the vital nutrients. Buy organically to ensure it hasn’t been irradiated.
Parsley The world’s most popular herb, parsley is most commonly paired